A tropical fruit pie may be just the thing you need to satisfy that craving for something sweet as you dream of warmer days and sitting along the beach or poolside. I have to admit that I would also love a little adult beverage with an umbrella in it while I having these dreams, but a good dessert would suffice. And can’t we say they are relatively healthy because you’re getting your vitamin C and all of those antioxidants in the pineapple?
What’s best about these tropical pie recipes is that they are super easy to make. They don’t require a lot of prep work. You just need to buy a graham cracker crust (unless you’re going to make your own). The ingredients are just stirred together and poured into the crust. No baking required! The beauty comes when you pull them out of the refrigerator, slice them up, and then garnish them.
No Bake Tropical Pudding Pie
- 20 ounce can of crushed pineapple with juice
- 8 ounce can of sliced pineapple, drained
- 1 package of instant vanilla pudding mix
- 8 ounce container of sour cream
- 3 Tablespoons of sweetened coconut
- 8 Maraschino cherries
- 1 graham cracker crust
Pour the crushed pineapple and its juice into a large bowl. Add the sour cream and the dry vanilla pudding mix. Blend with a spoon and pour into the graham cracker crust. Top with sliced pineapple, cherries and coconut. Refrigerate until ready to serve.
No Bake Whipped Tropical Pie
- 1 large container of whipped topping
- 15 ounces of crushed pineapple, drained
- 1 cup of sweetened flaked coconut
- 1 can of sweetened condensed milk
- ¼ cup of lemon juice
- 1 cup of chopped pecans
- 2 graham cracker crusts
- 16 maraschino cherries with stems
Starting with the whipped topping, mix the ingredients together, stirring to blend. Pour into the two graham cracker crusts and refrigerate until ready to serve. Slice and sprinkle each piece with a few pecans and a cherry.
Which one are you going to make first?